Whole Wheat Popovers
|Whole wheat flour||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Melted margarine||1 Tablespoon|
Grease heavy muffin pans or glass custard cups and heat for a few minutes at 425F.
Sift dry ingredients.
Beat eggs until thick.
Add milk and melted margarine together with eggs.
Slowly stir liquid into dry ingredients and beat only until well blended.
Fill heated muffin pans 1/3 full.
Bake at 450F, for 20 minutes.
Reduce heat to 350F and bake 10 to 15 minutes longer.
Remove from pans immediately and puncture to allow steam to escape.